Canning Potatoes

westmontcoMay 20, 2011

I posted a question on potato storage and got some response. Thanks!) The problem is that we'll probably never have optimal potato storage (cool and dry) due to the heater being in the basement and it being an old house with a somewhat damp basement.

So, just in case, we are planning on canning some of this coming year's potatoes.

I tried searching GW and couldn't find anything which helps tell me which ones are better for canning. Here's what's planted. Anyone know which are the better ones for canning?

Pontiac (red)

Norland (red)

Keuka Gold

Yukon Gold

Eva (white)

Kennebec (white)

Generic all-purpose white from the local market which seems to do really well here.

I assume you know that all the varieties may be canned. It is just that some varieties hold up better to the processing. The white varieties are the most commonly canned varieties. Reds next although they do tend to get softer than whites.

The golds can ok IMO but some don't care for the resulting quality. Alot of it all depends on how you plant to use them later. ie: any of them can easily be turned into mashed potatoes but some varieties (reds & golds) would make mushy potato salad.

And yes, Pickle Crisp does make a difference. The instructions on the container call for 1/4 tsp. per quart, 1/8 tsp. per pint. I use less, no more than 1/8 tsp. per quart.